Directions

1. Put the onion, tomato, peppers and garlic cloves in a large braising pan. Add enough olive oil to just cover the vegetables and set over low heat. Cook uncovered for 4 hours.

2. Strain the vegetables from the oil, reserving the oil. Place the vegetables in a blender with about ½ to 1 cup of the reserved olive oil. (You can adjust the heat by reserving a few habanero or Serrano peppers and blending them in as needed to taste.) Blend, season to taste with salt, and add more reserved olive oil as needed until it reaches a hot sauce consistency. (The remaining olive oil from the pan can be used as a sauce for other dishes.) Season to taste with salt.

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